In a cold country like Latvia, Cheremsha (Russian name for Ramsons, or wild garlic) is one of the earliest sources of vitamins. Cheremsha grows in shady woodlands and its green parts resemble garlic by scent and flavour. The smell can be pretty long-lasting, but it’s worth it, for each leaf is packed with vitamin C and minerals. I prefer to eat Cheremsha on its own with coarse salt, but it’s also a great and healthy addition to any spring vegetable salad. Some other uses for fresh Cheremsha include soups, sandwiches, and pie fillings; it can also be pickled, but not dried.

Thank you so much for showing us all how you make peenar. This is quite similar to how I’ve made it in the past, but it’s great to read your instructions so that I can fine-tune the way I make it. Your step-by-step photos are really helpful. The peenar looks so pretty on that pinkish-red dish. I really like cooking with peenar, so am very happy to read your instructions as well as all your great recipes using it. Thanks again.

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